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Author Notes: This is one of my family's Thanksgiving favorites. I am pretty sure the receipe came from my mom's best friend, and second mother to me. These sweet potatoes are rich and creamy and sweet and decadent. No one at the table can resist them but they are always approached with some hesitancy because you know once you take a bite you are going to go back for more. Fresh sweet potatoes give you a better consistency but my mom will sometimes substitute 1 large can of sweet potatoes. And, obviously using 1/2 n 1/2 will result in a richer, thicker dish. - julsja

Makes 9x13 pan

4 cooked & peeled sweet potatoes

1/2cup sugar

2 eggs

1/2cup butter

2/3cup milk or half and half cream

1teaspoon vanilla extract

1cup brown sugar

1cup chopped pecans

1/3cup flour

1/3cup softened butter

2teaspoons ground ginger

1teaspoon cinnamon

1pinch ground nutmeg

Preheat oven to 350 F degrees.

Combine first 6 ingredients and beat in mixer until well combined.

Pour into buttered 9 x 13 pan or use a smaller casserole dish for a thicker servivng. Set aside.